Venison

[Greenhorn]

I didn't know where to ask this (kinda stupid )but...
last year was my first deer (yippe for me!) I havent finished off all of my venison from last year (wife and kid seldom want it) how long can I keep the meat in my chest freezer before it will 'go bad' ? stuff never stays in my freezer long enough to worry about it but there, some of "Mr. Spike" sits in the bottom of my freezer.
thanks for your help guys.:confused:

[Huntnut]

GreenHorn,

Tell me how it's wrapped.

Hunt

[Greenhorn]

It's loosely 'wraped' in a thin layer of plastic ,and then butchers paper wraped and taped on outside

[flyrod4steelhead]

It all depends on how it is wrapped. If it is wrapped like a butchery does it, then your meat should be fine. But we really can't help ya out. Let us know, and we will be able to help you out.


Dale

[dongiese]

1 year should be max for that type of wrapping.

[Greenhorn]

yes I had it professionaly butchered/wraped at a local shop. 1 year? thanks guys! I better get cracking on some chili or stew recipies to bring it up to deer camp....yummm can't wait

[dongiese]

Greenhorn,

Try canning the venison next time with last darn near forever. and tastier that way.

[Huntnut]

Yeah, I agree, if it was wrapped by a butcher, it should be fine.

Sounds like chili meat to me!

[Greenhorn]

:p :p Thanks for the advice fellas,you guys are the best, this place rocks, I love you guys... :D ok, ok so I'm getting all mushy, so I'm a sap ,I just dont have any one I'm my family that hunts,and understands the primal urge to go get meat!
Unga! me Nog need fire to burn meat to feed to tribe!

[FREEPOP]

You can also use it to make jerky.

[wild bill]

i usually take my meat from the previous year in to have summer sausage made along with the shoulders from this year.

[Huntnut]

Bill,

How do you do that?

I have always wanted to save up all the trash meat during season, so I can have it all ground (or made into sausage) at once after season is over.

I wasnt sure if the venison would still be good if I froze it, thawed it, had sausage made, and then refroze it for later eating.

Have any of you dealt with this?

[Canadian Hunter]

What we do is cut all our steaks, roasts and backstraps up and than just cube what is left. We remove all fat and silver skin, place in large freezer bags and freeze it.(Get all the air out of the bag)

After all the seasons are done(usually january), the group of guys I hunt with all get together and put together all our bags of cubed venison and we take it to the sausage guy. Never had a problem.

[wild bill]

huntnut, i wouldnt call it trash meat but more like meat that takes a long time to process myself. the front shoulders are the perfect example. the butcher that does my sausage,hunter sticks,brats and breakfast meats charges me 10 bucks to debone the shoulders.it doesnt matter if its one set or 5 sets of shoulders. he also said that if the meat has some surface freezer burn it wont hurt to include it. i take all my meat in when i am done hunting for the season.this helps to get back the meat you take in also and the turn around time is a little quicker.if you just want meat ground into burger stop by one evening and we can grind it up and put down a couple of beers.
bill

[Joe Archer]

I'd have to ask why your wife and kids do not like venison? In my house it is just the opposite, I can't make enough! Do you remove all the fat and connective tissue before you cook it? Also, what kind of recipes do you use? Anyway, if prepared correctly anyone with an open mind, who enjoys other types of meat, will LOVE venison. If you need help with recipes, just let us know? <----<<<

[Greenhorn]

Joe ,
thank you for offering.
I did do a 'search' for venison chili to make some this year for camp,but alas I did not find any. also what cuts of meat can I use to slice up for jearky?
watering at the mouth,:p
Rick

[Huntnut]

Bill,

Careful bout offering that burger grinder, I had to get bout 80 lbs of burger done last year:D LOL

Who is your processor? It would be convenient to take him frozen cuttings and shoulders, and just have sausage and snacksticks made out of 'em.

Thanx Man!!

AL

[wild bill]

huntnut,
i dont know about doing 80 pounds at once. sounds like a weekend job. it doesnt take that long if all the meat is trimed ahead of time. if there is to much silver skin it plugs up the grinder.i need new blades for it but i plan to buy a bigger one so i will save the money for now. i have the plastic freezer bags that it stuffs the meat into.i will get the number of the processor for you and give it to you thursday when we meet up.

[Hunter333]

I have had non grilling meat made into brats! YUMMY!! The wife hates venison but sure does love a brat hot off the grill!! It is brOts, not little pain in the neck children.

[Greenhorn]

Well, here goes my first attempt at venison jerky.
thanks for the tips guys.

[Salmonsmoker]

Guys,

Here's a way to use the meat from the bottom of the freezer.

We do all of our own processing, and have some excellent hunters in the family so we generally have Venison in the freezer. This week, I started making up food for deer camp. While digging in the freezer, I found some round roasts (we always freeze our meat in roasts - explanation to follow) from 1998. (We double wrap them with plastic wrap, then use freezer warp.) Right out of the freezer, I put the roasts in the microwave for 60 seconds. That is just enough to soften the ice but not thaw the meat. Then, using a serrated knife, I trimmed off the outside 1/16th inch or so that was dark colored. Inside, the meat was still very bright red.

While it was still frozen, I sliced the roast into 1/2 inch steaks and made Swiss steaks. I will post that recipe in another thread under Big Game Recipies.

Salmonsmoker